Ingredients

• 1 medium butternut squash , halved lengthwise and seeded
• 3 tablespoons extra-virgin olive oil
• 0.67 cups chopped carrot
• 0.5 cups chopped onion
• 1 clove garlic , chopped
• 2 cups chicken broth
• 0.5 cups evaporated milk
• 0.25 cups half-and-half
• 0.25 teaspoons cayenne pepper
• salt and ground black pepper to taste
• 3 tablespoons evaporated milk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. 2 Place butternut squash halves, flesh-side up, on the prepared baking sheet.
3. 3 Roast in the preheated oven until squash is fork tender and easily pierced with a knife, 45 to 50 minutes.
4. 4 Meanwhile, heat olive oil in a large skillet over medium heat. Add carrot, onion, and garlic; sauté until fragrant, 3 to 5 minutes. Remove from heat and set aside.
5. 5 Remove squash from the oven and cool until easily handled. Scoop flesh into a medium bowl; discard skins.
6. 6 Combine chicken broth, 1/2 cup evaporated milk, half-and-half, sautéed vegetable mixture, squash, cayenne pepper, salt, and pepper in a high-performance blender (such as Vitamix). Start blending on variable speed 1 and gradually increase to variable speed 10. Blend for 5 minutes and 45 seconds, then turn down to variable speed 1.
7. 7 Remove the cap while still blending and pour in remaining 3 tablespoons evaporated milk. Blend on variable speed 1 for 10 seconds more.

Nutrition per serving